Sauté the onion, garlic, and bell pepper in oil for 2 to 3 minutes,
then add the tofu, chili powder, yeast, cumin, oregano, and soy sauce.
Cook for 3 minutes, then add the tomato sauce and simmer over low heat
until the mixture is fairly dry.

Heat the tortillas in a heavy, ungreased skillet, turning each from
side to side until soft and pliable. Place a small amount of the tofu
mixture in the center of each tortilla, fold in half, and garnish, if
desired.